Instant Pot Pulled Pork with Low-Sugar Barbecue Sauce

Ingredients

• 4 lbs. pork sirloin tip roast or pork shoulder roast, fat trimmed as much as you prefer
• 1 T Penzey's Pork Chop Seasoning
• 2 T olive oil
• 3/4 cup chicken stock
• 1 cup low-sugar or no sugar added ketchup
• 1/4 cup tomato sauce
• 1/2 cup sweetener of your choice
• 1/4 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 cup yellow mustard, not Dijon
• 4 tsp. Green Tabasco Sauce
• 3 T Worcestershire Sauce
• 1 tsp. Liquid Smoke

Directions

1. If the roast has plenty of fat showing on the surface, trim it to your liking. Slice the pork into sturdy pieces about 2 inches thick, then season both sides with the Penzey's Pork Chop Seasoning.
2. Set the Instant Pot to SAUTE, HIGH HEAT. Add 1 tablespoon of olive oil, then sear the pork pieces until browned on each side, about 3-4 minutes per side. You will probably work in 2 batches; add the remaining tablespoon of olive oil as needed for the second batch, or use a large stovetop pan to brown all the pork if that feels easier.
3. In a bowl, whisk the sauce together: low-sugar ketchup, tomato paste, your chosen sweetener, brown sugar or extra sweetener if you want less sugar, apple cider vinegar, yellow mustard, Green Tabasco Sauce, Worcestershire Sauce, and Liquid Smoke.
4. Transfer all the seared pork to the Instant Pot. Spoon in 3/4 of the sauce mixture, then add 3/4 cup chicken stock.
5. Secure the lid and cook on MANUAL, HIGH PRESSURE for 60 minutes.
6. When the cooking time ends, allow the pressure to come down naturally for about 25 minutes. If any pressure remains after that, release it.
7. Move the pork to a cutting board and leave it until it is cool enough to pull apart comfortably.
8. If the cooking liquid looks like it needs smoothing out, strain it. Stir the reserved 1/4 of the sauce into the liquid in the Instant Pot. Switch the Instant Pot back to SAUTE, HIGH HEAT, and simmer until the sauce reaches the thickness you like. It should only need a few minutes, but stay close so the sauce does not burn.
9. As the sauce cooks down, use 2 forks to shred the pork. Once the sauce has thickened, return the meat to the Instant Pot and stir until every piece is coated.
10. Serve hot. Store leftovers in the refrigerator for quite a few days, or freeze them.